100 Mile Potluck

Jack Fry's Watermelon Gazpacho

2009-08-13T09:25:00.000-07:00

By Jim Schork

1 Red seedless watermelon ( size of basketball) Happy Jack’s Farm

2 Cucumbers, peeled, seeded and diced

2 Bunches of green onions, green and white diced thin

1 Bunch of cilantro, chopped

Zest and Juice of 2 limesJ

1 Jalapeno, diced small ( Happy Jack’s Farm)

1 ½ C. red wine vinegar

¾ C Olive Oil

2 T. sugar

4 cups crushed, diced, seeded tomatoes and juice (Happy Jack’s Farm)

Method:

Slice watermelon in half. Take one half of melon (out of rind) and put into blender; puree. Remove pureed watermelon and put in 6 qt. container. Take other half of watermelon and dice small. Add diced melon to the puree. Then add remaining ingredients. Serves 6-8

Tomato Bread Salad

2009-08-13T09:18:00.001-07:00

By Becky Houston

2 T. red wine vinegar

2 cloves garlic, minced and mashed into a paste w/a pinch of salt

Pepper to taste

½ C. Extra Virgin Olive Oil

4 C. Cubed crusty Breads, ¾” cubes…Blue Dog Bakery

1 lb. red tomatoes, cut into ¾” wedges ( home garden in Okolona)

1 lb. yellow tomatoes, cut into ¾” wedges ( home garden)

½ C. nicoise olive

½ C. fresh basil leaves, washed, dried, chopped fine ( my garden)

2 T. fresh marjoram leaves, chopped fine ( Farmers’ Market)

In a bowl whisk together vinegar, garlic paste, and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste, and toss to combine well. Let stand at room temperature

15 minutes to all bread to soak up some dressing.

Baked Penne with Roasted Vegetables

2009-08-13T08:56:00.000-07:00

By Becky Houston

1 Red Peppers, cored, cut into 1” wide strips

2 zucchini, quartered lengthwise, cut into 1” cubes

2 Summer squash, quartered length wise and cut into 1” cubes

4 cremini mushrooms, halved

1 Yellow onion, peeled and sliced into 1” strips

¼ C. Extra Virgin Olive Oil

1 t. salt divided

1 t. Freshly ground black pepper, divided

1 T. herbs de Provence

1 lb Penne pasta

3 C. Marinara Sauce

1 C. Fontina cheese, grated

½ C. smoked mozzarella cheese, grated

1 ½ C. frozen peas, thawed

¼ C. grated Parmesan cheese, plus 1/3 C. for topping

2 T. butter, cut into small pieces

Preheat oven to 450. Toss peppers, zucchini, squash, mushrooms and onions with olive oil, ½ t. salt,

½ t. pepper and dried herbs. Roast until tender about 15 mins.

Cook Pasta in boiling water 6 minutes. No longer. Drain.

In large bowl, toss pasta with vegetables, marinara sauce, cheese, peas.

Pour into greased 9 x 13 pan. Top with remaining Parmesan and dot with butter .

Bake until golden and cheese melts, about 25 minutes.

Cucumbers in Sour Cream 2

2009-08-13T08:55:00.000-07:00

By Beck Houston

3 large cucumbers

1 t. salt

1 C. sour cream

1/3 C. mayonnaise

1 T. tarragon vinegar

2 green onions, all parts , thinly sliced

1 T. minced parsley

1 small clove garlic, minced

1 t. Worcestershire sauce

Dashes of Tabasco, to taste

Your choice to peel or not the cucumbers. Slice very thinly into bowl. Sprinkle with salt and let stand while you prepare the sauce. Combine sour cream, mayonnaise, and vinegar. Add onions, parsley, garlic, Worcestershire and Tabasco. Mix well. Drain cucumbers. Pour sour cream mixture over cucumbers and stir until blended. Cover and refrigerate at least 2 hours…serve well chilled.

This recipe comes from the Sunset Cookbooks. It calls for 1 t. anchovy paste but I haven’t tried that, yet!!

Blackberry Cobbler

2009-08-13T08:49:00.000-07:00

By Becky Houston

½ C. Butter

2 C. self rising flour

2 C. white sugar

2 C. whole milk

3 ½ C. blackberries ( daughter’s backyard in Shelby county)

Preheat oven to 350. Once oven temperature is reached, melt butter ina 9 x 13” baking pan.

In a medium bowl stir together flour, sugar, and milk. Batter will be slightly lumpy. Pour mixture over the melted butter. Do not mix butter and flour mixture together.

Drop blackberries into batter. Bake in preheated oven for 1 hour or until golden brown. Serves 11

Creeping Peach ( or Other Fruit) Cobbler

2009-08-13T08:43:00.000-07:00

By Ann Adamek

1 stick of real butter

8 peaches (roughly) pealed and sliced

¼ C. brown sugar

½ T. cinnamon (optional)

Crust I double the crust recipe, but use only 1 stick of butter)

1 C. flour

1 C. Sugar

1 T. baking powder

¾ C. fat Free milk

Melt butter in 9 X 13 baking dish on top of stove. COOL!! ( if butter is not cooled, then crust will be more soggy). It is extremely important to use this large size baking dish if you double the crust..otherwise, the crust will overflow.

Mix fruit with brown sugar and cinnamon. Set aside. In another bowl, stir the crust ingredients until blended. Pour batter over the cooled butter, then spoon the fruit evenly over the top of batter. Bake immediately at 350 fro 50 minutes or until crust is browned.

Cream Cheese Pound Cake

2009-08-13T08:35:00.001-07:00

By Glen R. Dentinger

8 oz cream cheese

3 sticks of butter ( I used salted butter)

2 C. whole wheat flour (Weisenberger)

1 C. All Purpose Flour

6 Large Eggs

2 ½ C. sugar

1 t. vanilla extract, pure

1 t. almond extract, pure

Cream butter, sugar and cream cheese together. Add eggs 2 at a time, beating very well after each addition. Add vanilla and almond extracts. Add flour and mix well. Pour into greased tube pan.Bake

1 ½ hours @ 325

Squash Casserole

2009-08-13T08:31:00.001-07:00

By Ann Zemen

5 sliced green zucchini

2 sliced yellow summer squash

1 sliced orange patty squash

2 medium white onions diced

3 ripe red tomatoes chopped

3-4 stems fresh garlic dill

2-3 sprigs of fresh oregano

2 sprigs of fresh rosemary

3 T. Extra Virgin Olive Oil

Salt to tasts

¼ C. Kroger dried Italian seasoning

Water

In a large Dutch oven fill ¾ full with water and veggies. Cook over high heast until boiling. Cover and reduce to medium heat for 15 minutes. Stirring often. Drain off ½ of the water and add 3 T. Olive oil and the fresh herbs. Stir well. You may add cheese if you like.

Corn Pudding

2009-08-13T08:24:00.000-07:00

By Kate Schad

Preheat oven to 350

Grease a 8 x 11 inch glass dish

3 C. fresh corn

¼ C. melted butter, cooled

8 eggs

1 ½ c. Cream

1/8 t. white pepper

¼ t. salt

¼ C. sugar

Mix all ingredients…except corn. Whisk them well. Add corn, stir to mix. Immediately pour into glass dish. Bake @ 350 degrees..50 minutes to 1 hour. It will be lightly golden. Should move like jello but shouldn’t be soupy

Squishy squash

2009-08-13T08:11:00.001-07:00

By Keith Clements and Peggy Hyland

3 Yellow squash ( Bardstown Road Farmers’ Market )

1 Large sweet onion

Olive Oil

Basil (CSA Henry Co.l)

Onion Salt

Garlic powder

Thinly slice the squash and the onion, Add olive oil to large pan to cover the bottom

Sauté the onion first until soft, then add squash and occasionally stir until squash is soft.

Add salt and garlic and more olive oil to suit your taste. Put into serving dish and garnish with chopped basil.

Whole Grain Rotini w/ no cook Tomato Sauce

2009-08-13T08:03:00.000-07:00

By Dolita Dohrman

(From Courier Journal 7/23/09)

3 ½ C. diced and seeded ripe tomatoes (Bardstown Rd. Farmers’ Market)

1 bunch scallions, whites and pale greens only, thinly sliced

2 T. capers, rinsed

2 T. chopped fresh basil ( backyard garden)

2 T. chopped fresh oregano ( backyard garden)

1 clove garlic, minced

¼ C. balsamic vinegar

¼ C. extra virgin olive oil

¾ C. diced fresh mozzarella

Salt and Pepper to taste.

12 oz. whole grain rotini pasta

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella. Toss again to mix. Season with salt and pepper, then let sit for 30 minutes.

When ready to serve, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain the pasta and add to the sauce . Toss well. Serve warm or cold. Serves 6

Zucchini Appetizers

2009-08-13T07:55:00.000-07:00

By Ann Williams

1 C. biscuit mix

3 C. shredded zucchini

½ C. finely chopped onion

½ C. grated Parmesan cheese

2 T. snipped fresh parsley

¼ t. salt

¾ t seasoned salt

¼ t. dry oregano

Dash black pepper

1 clove garlic, chopped

4 eggs, beaten

Mix all ingredients. Turn into a 13” x 9” pan and bake in a preheated 375 oven for 25-30 minutes. Cut in 1 inch squares and serve warm or at room temperature. May be frozen successfully.

Baked Cheese Grits

2009-08-13T07:50:00.001-07:00

By Jonathon Stephens

4 C. water

1 ½ t. salt

1 C. uncooked Grits

2 Eggs beaten

8 T. Butter

1 ½ C. grated cheddar cheese

2 cloves of garlic, crushed

Dash of cayenne pepper

Preheat oven to 350 degrees. Bring water and salt to a boil . Add grits to water, stirring constantly for a minute. Cover and cook, stirring occasionally, until grits are thick and creamy. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits. Combine remaining ingredients with grits and pour into a 2 quart buttered casserole dish. Bake for 45 minutes. Top with Additional cheese if desired. Serves 6

Tomato Mozzerella Salda

2009-08-13T07:44:00.000-07:00

Tomato Mozzarella Salad

Tomatoes ( sliced) from friend’s garden

Mozzarella cheese (sliced)

Basil ( from friend’s garden)

Olive Oil

Salt and Pepper

Top each slice of tomato with one slice of mozzarella. Top on chopped basil

Drizzle with Olive oil

Fresh ground salt and pepper to taste.

Andrea's Potato Salad

2009-08-13T07:38:00.001-07:00

By Andrea Jones

2 lbs. Yukon Gold Potatoes (Facing West Farm)

2 white onions, diced (Wild Carrot Farm..St. Mathews Farmers’ Market)

3 Purple peppers, diced ( Wild Carrot Farm)

8 Farm Fresh eggs (St. Mathews Farmers’ Market)

2 C. Mayonnaise

4 T. apple cider vinegar

2 T. yellow mustard

2 t. cayenne pepper

1 t. black pepper

Clean potatoes, cover with water in a stock pot. Bring to a boil then cover and cook on medium high until tender. Cool in refrigerator, cover eggs with water in a sauce pan, then cover and bring to a boil. Remove eggs from heat and let stand for 15 minutes. Cool boiled eggs under cool running water. Peel eggs and then cut in half to remove yolks. Mash yolks with a fork in a large bowl and mix with mayonnaise, apple cider vinegar, yellow mustard, cayenne pepper and black pepper. Add diced onions and purple peppers. Also add diced egg whites. Remove potatoes from refrigerator, cut into cubes and mix with the rest of the salad. Chill for several hours before serving. Best if chilled overnight.

Dragon Breath Quiche

2009-08-13T07:22:00.000-07:00

By Becky Johnson

Pie Crust for 9” x 11” pan..(make you own or buy)

1 ½ C. paprika/garlic Monterey Jack Cheese (Kenny’s Farmhouse cheese)

7 eggs (Schacht Farm)

6 slices of bacon (Fiedler Farms)

4 C. milk (Rebecca Grace, Amazing Grace)

½ C. Colby (Kenny’s Farmhouse Cheese)

Salt and Pepper

Basil

1 small onion sliced (Jackson Farm)

Line pan with crust. Set aside. Saute onions then place on crust. Fry bacon then place on top of onions. Sprinkle both cheeses on top of bacon and onions. Beat eggs, milk, basil, salt and pepper til frothy. Pour over cheese.

Place pan in oven and bake @ 350 for 35 minutes or until top is golden brown.

Cherry Tomato Feta Cheese Salad

2009-08-12T17:47:00.001-07:00

Cherry Tomato /Feta Cheese Salad

1 lb Cherry Tomatoes cut in half

8 oz. Feta cheese of choice, crumbled or cut into small cubes

½ Vadalia onion or other sweet onion , sliced into thin rings then quartered

Fresh chopped basil leaves

Salt and pepper to taste

Drizzle with equal parts olive oil and balsamic vinegar

Macaroni Salad

2009-08-12T17:42:00.000-07:00

By Sue Godfrey

1 lb. elbow macroni

1 diced onion 1 diced green or red pepper

½ c. diced sun-dried tomato or pimiento

½ C. pickled relish

¾ C. chopped celery

1 t. saslt

1 t. pepper ( preferred is white pepper)

1/3 C. mustard

1 Quart Miracle whip

4 T. sugar

1 ½ t. white vinegar

6 hard boiled eggs

Cook and drain macaroni. When well-chilled, add rest of ingredients and chill several hours.

Peach Cobber

2009-08-12T17:37:00.001-07:00

By Linda Stephens

Place 3 cups sliced Raw peaches in the bottom of an 8x8x2 pan. Top with the following cake batter:

¾ C. sugar

½ C. milk

4 T. butter

½ t. salt

1 t. baking powder

1 C. flour

Combine sugar and butter. Add other dry ingredients. Alternating with milk, spread over fruit.

Topping:

Mix ½ C. sugar with 1 T. cornstarch and ¼ t. salt. Sift this over the Batter. Pour 1 C. boiling water over all. Do NOT stir. Bake at 325 for 50 minutes. Serve warm with cream

Pasta with Tomatoes, Green Beans, and Feta

2009-08-12T17:31:00.000-07:00

1 ½ lbs. ripe tomatoes, seeded and sliced

2 gloves garlic, minced or pressed

Salt and freshly ground pepper, to taste, plus 1 T. salt for the pasta water

1-2 T. olive oil

1-2 t. balsamic vinegar

2 T. chopped fresh chives

½ C. slivered or chopped fresh basil

2 oz. feta cheese

¾ lb. pasta ( fusilli, rigatoni, farfalle or penne)

½ lb green beans, trimmed and broken in half

Sugar to taste

Start a large pot of water to boil with 1 T salt. While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar in a pasta bowl. Add Feta. Let sit at room temperature 15 minutes or longer. Taste and adjust seasonings.

Add pasta to boiling water. Cook 5 minutes. Add beans. Keep cooking until pasta is al dente, affirm to the bite . Drain, toss with tomato mixture and serve.

The tomato mixture, without herbs can be made hours ahead. Hold in our out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

Optional: Can add fresh, grated parmesan cheese if desired

Panzanella (Bread Salad0

2009-08-12T17:22:00.000-07:00

By Tiffany Huffman

1 loaf crusty bread (homemade)

2 lbs. tomatoes ( Beechmont Market and Field Day Farm CSA)

¼ C. chopped fresh basil ( homegrown)

½ C. extra virgin olive oil

3 cloves garlic ( from Field Day Farm)

Kosher salt

½ t. fresh rosemary ( home grown)

Dash hot pepper flakes

4 T. white wine vinegar

Tear bread into bit size pieces. Toast in 350 oven for 10 minutes if desired.

Cut tomato into bite sized pieces. Mix together with bread, tomatoes and basil.

In a food processor, chop garlic and salt. Add rosemary, pepper flakes, and vinegar with machine running , add olive oil in a slow stream to emulsify. Toss bread and dressing . Allow to stand at least 30 minutes.